A Simple Dough with Natural Flavour
Vegan Spelt Pizza Dough brings a mild nutty taste and a light texture that suits both thin and medium crusts. Spelt flour makes the dough softer and easier to handle than standard wheat. It rises quickly, rolls smoothly, and bakes into a crust that feels crisp on the outside and tender inside. The dough works well with both classic and modern toppings.
Why This Dough Works Well
This recipe uses pantry ingredients and follows a clear mixing process. The dough stays forgiving even if the measurements vary slightly. The spelt gives a rustic feel while keeping the crust light. You can make it ahead, freeze it, or bake it straightaway. It supports everyday cooking and suits plant-based kitchens without extra steps.
Vegan Spelt Pizza Dough
Description
A soft and naturally nutty vegan spelt pizza dough that mixes, rises, and rolls with ease. It creates a crisp yet tender crust that supports bold toppings without becoming heavy. Ideal for quick weeknight pizzas or weekend cooking sessions.
Ingredients
Instructions
Combine dry ingredients.
- Mix spelt flour, yeast, sugar, and salt in a large bowl.
Add wet ingredients.
- Pour in warm water and olive oil. Stir until the dough starts to come together.
Knead gently.
- Knead for 3–4 minutes until smooth. Spelt needs less kneading than wheat.
Let it rise.
- Cover the bowl and let the dough rise for 45 minutes or until puffy.
Shape the pizzas.
- Divide the dough into two equal balls. Roll each one into a round base.
Top your pizza.
- Add sauce, vegetables, vegan cheese, or any preferred toppings.
Bake.
- Bake at 230°C (450°F) for 10–12 minutes, or until the edges are golden.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 4g7%
- Saturated Fat 0.5g3%
- Sodium 390mg17%
- Potassium 110mg4%
- Total Carbohydrate 37g13%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
Spelt dough stays slightly softer than wheat dough, so avoid over-kneading to keep the texture light.
Substitutions & Variations
- Swap olive oil for avocado oil for a lighter taste.
- Add dried oregano or garlic powder to the dough for extra flavour.
- Use wholegrain spelt for a heartier crust (add 1–2 tbsp extra water).
Storage & Make-Ahead
- Store dough in the fridge for up to 24 hours.
- Freeze for up to 2 months (lightly oil and wrap tightly).
- Defrost overnight in the fridge and bring to room temperature before rolling.
